Einkorn: Recipes for Nature's Original Wheat: A Cookbook

I purchased this book after finding a local source for einkorn berries, making it much more affordable than buying the AP flour from Amazon in 2lb bags. I have 4 kids, and trying to keep a family in baked goods at that price, and quantity made it financially impossible. I love this book because it has a small sample of everything you could possibly need. Quick breads, yeast breads, pancakes, cookies, pie crust, etc. It really opens up the world for those of us with an intolerance for modern wheat. There is also an entire section on tips and hints for working with einkorn vs modern wheat, and what to do if you have fresh ground, instead of all purpose, etc. We have tried about half a dozen recipes so far, and had tremendous success with all of them, even though I only have whole grain, fresh ground flour, not AP. Because of the sampling of different types of recipes, I feel like after we have worked our way through the cookbook, I will be able to convert conventional recipes to suit einkorn's unique properties. I don't know if this book has been updated at some point, but another reviewer said that half the recipes require sourdough. While a lot of them do require a "starter", every recipe that I have seen has given alternatives. Like instead of a sourdough levain, it will give the option for a yeast levain. In which case, you do need to read well ahead of making a recipe. The sweet potato rolls, for example, require a levain, so if you don't have sourdough ready, you need to make a yeast one, and let it set for 6-8 hours, and the rolls themselves rest for 5-6 hours, before you form them and let them proof for another 90 minutes, and bake for 20. All in all, you basically need to start 24 hours or so before you need them. But the option IS there for those who don't like to keep a sourdough starter going. There are a few small errors that basic common sense would tell you otherwise. For the sweet potato recipe tells you to preheat the oven, then make your dough and let it rise for 5-6 hours. Obviously you won't preheat your oven until at least you've formed your rolls. I only noticed these little errors because my 13 year old has been cooking from it, and is still learning basic cooking skills. Being able to eat a stack of pancakes again? that alone was worth the price of the book :) I can't stomach modern wheat, and my family actually prefers einkorn. If anyone would have told me that my kids would be fighting each other for pie crust? let alone whole grain pie crust? I would thought they were off their rocker, but they do.

Fantastic book with a large variety of recipes. I’ve made multiple recipes so far and all came out well. The instructions are clear and easy to follow. Many recipes call for a sourdough starter overnight before morning baking. Einkorn is actually much faster to work with so bread doesn’t take the same amount of time as standard flour.

Okay, that specific recipe isn’t even in the cookbook, but that’s part of what makes it great. Once you read all about einkorn grain and understand the ratios of things you can embellish and modify successfully. I’m not a recipe follower, but love einkorn wheat and have been using it instead of regular flour for some time now. Unfortunately, sometimes things didn’t turn out as expected. Once I read all about the grain in this book though I now understand how to improve my baked goods so I get consistent results. And the recipes that are in the book are fabulous—things I never thought to try before. It’s not just about bread, cakes, et al either, because einkorn berries can be cooked like farro or oatmeal and can even be used like rice in a ‘rice’ pudding sort of custard. When I saw the recipe for Soft & Chewy Ginger cookies I had to try them right away. I added too much molasses so had to adjust things to get the batter right, but the result is simply heavenly. I knew what to expect about the flour absorbing the ‘wet’ ingredients from reading about the grain and was confident I had it right, but the cookies are even better than I imagined. The first two chapters talk about the einkorn grain and how to work with it, then the recipes are divided into sections: Bread & Crackers Quick Breads & Breakfast Cookies & Cakes Pies, Tart, Pastries & Pudding Pizza, Pasta & Savory Main Dishes Street Food Most of the breads offer either a sourdough starter or yeast option and I can’t wait to try the Classic French Boule and the No-knead Overnight Artisan loaf, both of which are baked in a Dutch oven. There are bagels, sweet potato rolls, tortillas, pretzels, pitas among the many offerings, and whoever heard of Olive Oil and Wine cookies—I can’t wait to try them. Since the author lives part time in Modena, Italy and both she and her husband’s roots are in Italy, there are plenty of Mediterranean dishes but also others, even Korean dumplings. Measurements are in both grams and cups. I’m as free form in my baking as the author is specific, so understanding the grain is key to success. I really enjoyed reading about it and know this cookbook will get a lot of use. There are plenty of pictures that are so inviting, I’m eager to make everything included. Each recipe has extra tidbits of information that add depth and interest. I’m very pleased with this purchase.

By far the best einkorn cookbook. I’m cooking my way through the entire book. I wish she would come out with another one.

I liked how the book started with a personal journey, included some science and nutrition without being overwhelming for the majority. She doesn’t recommend a long list of expensive stuff to get started, and you don’t need or use a stand mixer. At first, I disliked how it wasn’t super quick and easy like with conventional wheat baking, but I’m learning that it’s easier and I get more done while letting the dough work it’s magic at the same time. I’ve made the cinnamon rolls (twice), bagels, and the sourdough starter. Today I started my first sourdough levain to make an artisan boule bread. The first time I made the cinnamon rolls I rushed, instead of following ALL the directions, so the first was dense and flat, while the second batch was lovely light fluffy and delicious! Same with the bagels. They were delicious but I rushed through it instead of leveraging my time and letting it work in my favor. I also made the olive and wine cookies, since we cannot do egg or dairy for my little one. They are FANTASTIC! Make them. I will repeat that easy, yummy little number any time my toddler wants cookies and I’m not feeling it. For dairy/egg-free people: so far I’ve done alright with flax egg, but my second cinnamon roll recipe I used 1/2 cup of applesauce instead of the eggs and red palm oil instead of the butter. (We also cannot do coconut here). You’re going to have to get adventurous and explore which alternatives work and which ones don’t but it’s a worthwhile journey. I suspect aquafaba whipped would work well in the braided “egg bread” challah recipe. Once my grain roller arrives (one of the expensive items recommended), I’ll be playing with hot cereal for breakfast because I love how she acknowledges our concerns of how to do this on a budget. I could go on and on, and have read the book from cover to cover. I’d buy it again and buy it for friends.

This is a lovely book. I got the spiral bound as it’s easier to use. I am an avid baker but have never tackled bread as it seemed to difficult. Carla gives clear directions and added tips for what seems like great tasting breads. I can’t wait to order all my equipment (lots) my einkorn flour seems to take the longest; 3 weeks. I’ve read all bread recipes but what is missing is a classic sourdough recipe. Tells us how to create the starter but no recipe 😞

So much research and testing have gone into this book. Carla Bertolucci has been using einkorn for nearly a decade as she cooks for her family. Her experience shows throughout the book, which is full of tips and thoroughly tested recipes. Although einkorn is an ancestor of modern wheat, it is very different to cook with. You wouldn't expect to make angel food cake out of 100 % cornmeal or pumpernickel flour. If you follow Carla's tips, you'll not be mystified and frustrated by the way einkorn absorbs fat and eggs differently in cake batters, or the way it suddenly gets sticky if you knead. Her introductory chapters are full of valuable hints about how to handle this delicious form of wheat from her years of baking experience. Other reviewers have commented that they wished more of the recipes were for whole grain einkorn. At least a quarter to a third of the recipes are for whole grain. In addition, Bertolucci usually has at least one recipe of each type as a whole grain version, so if you want to make pancakes, focaccia, quick breads, sourdough breads, sandwich loaves, there is one version at least with whole grain or flour. Plus, in her introduction, she gives you a formula for substituting whole grain for all purpose einkorn. Keep in mind that the all purpose flour to which Bartolucci refers is already less refined than the typical white all purpose made of modern wheat. I was especially pleased to see that the book I includes many sourdough recipes, and many where sourdough starters or levain are one option, since I prefer to bake without yeast. I've made the basic no knead einkorn bread, substituting all whole grain for all purpose, and using sourdough levain. I also made the semi whole grain einkorn bread ring. Both were fantastic. I paid for the book myself. No connections with the author or Jovial foods. Just a happy book buyer.

I am so happy with this book. My previous book never covered the BREAD. Einkorn is the ESSENTIAL PART of why Einkorn grain was your health. Knowing how sick my sister and flour and grains can make you so sick. But KNOWING Einkorn flour can create not only bread but all the delicious foods you can have again. Sadly Carla has passed but her teaching still gives her knowledge to healthy food and i am so happy to have this book as well as her You Tube videos. Thank you!

Boken är mycket inspirerande och alla recepten verkar stämma.

Habla del einkorn y se ve que trabaja con el a diario. Las recetas las escribe con consejos y explicaciones. Se ve que le importa que las cosas salgan bien a quien compra su libro. Ademas, en su site en internet (jovial foods) tiene muchissimas recetas más.

Fabulous find! Great recipes with photos and excellent directions!

A lovely book with easy recipes and very informative. All I need now is the flour I ordered 🤨

Absolutely fantastic cook book. I highly recommend it.